Kuttanadan Chicken Curry

Kuttanadan Chicken Curry

Ingredients (Serves  6)

1. Chicken – 1 kg cut into medium pieces

Turmeric powder – 1/4 tsp

Salt – To taste

Pepper powder – 1/8 tsp

2. Coconut oil – 3 –  4 tbsp

3. Onion – 1.5 cup, thinly sliced

Ginger – 2 tsp, thinly sliced

Garlic – 2 tsp, chopped

Green chilies – 2 – 3, slit

Curry leaves – 1 sprig

4. Turmeric powder – 1/4 tsp

Chilly powder (mild or medium spicy) – 2 tsp

Coriander powder –  4 tsp

Fennel seeds / perumjeerakam – 3/4 tsp

Whole pepper corns – 1/8 tsp

Cardamom – 4, cloves – 6, cinnamon stick – 1/2 inch stick

Water – 1 – 2 tbsp

5. Thin coconut milk – 1.5 – 2 cups

6. Vinegar –  2 tsp

7. Thick coconut milk – 1/4 cup

8. Salt – To taste

9. Potato – 1 medium-large, cut into large cubes

To season

9. Coconut oil + ghee  – 1 tsp each

Shallots – 2, thinly sliced

Curry leaves – A few

Method

  1. Marinate chicken pieces with 1/4 tsp turmeric powder, 1/8 tsp pepper powder and salt. Set aside for 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.
  2. Grind ingredients numbered 4 to a fine paste adding  1 – 2 tbsp water little by little.
  3. Heat 3 – 4 tbsp coconut oil in a pan / kadai over medium-high heat. Add onion, little salt, ginger, garlic and a few curry leaves. Saute until light golden.
  4. Add in the masala paste. Cook for a couple of minutes over low heat until their raw smell is completely gone.
  5. Add the chicken pieces. Cook for a few minutes, stirring in between.
  6. Pour in the thin coconut milk, 2 tsp vinegar and bring to a boil. Cook covered, stirring once or twice in between, till the chicken is 3/4 th done. It will take around 20 minutes. Add the potato cubes and mix well. Cook for another 8 – 10 minutes until the chicken and potato pieces are completely done.
  7. Add 1/4 cup thick coconut milk. Mix well.  Cook for a minute. Taste-check for salt. Add a few curry leaves and a pinch of garam masala powder, if required. Take off the heat.
  8. Heat  a tsp each of coconut oil and ghee in a small pan. Fry sliced shallots until golden. Add a few curry leaves and fry well. Pour this over the curry. Cover with lid for 10 – 15 minutes. It goes well with appam, chapathi and idiyappam.

DSC_0358DSC_0359

Kuttamnadan Chicken Curry

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

6 comments

Your email address will not be published. Required fields are marked *

Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

Subscribe on YouTube